Al Brown is a Wellington chef and television raconteur. He has kindly agreed to let me reproduce his meat recipes here on Meateaters. Please, visit his stunning website at www.albrown.co.nz to see more of his wonderful creations, especially if you are interested in cooking fish – Al’s passion.
This roasted spring lamb rack is best served with a beetroot relish (in season at this time of year) and a mint and basil aioli.The beetroot relish can be made at any time and stored until required. I’m thinking that it’s probably best after ‘maturing’ letting the ingredients mesh.
Ingredients for beetroot relish:
- 1/4 cup olive oil
- 1/4 cup orange juice
- 3/4 cup balsamic vinegar
- 400 gms onion (julienned)
- 1 kg beetroot (julienned)
- 2 tbls fresh thyme
- pinch chilli flakes
- 1 cup sugar
- salt & fresh black pepper (to taste)
Place all of the ingredients in a non-reactive saucepan and place over low heat.
Stirring occasionally let the relish cook down for approximately 2 hours until all the liquid has been absorbed and the relish has a nice sheen to it. Remove from the heat and store in jars until required. Refrigerate.
Ingredients for mint and basil aioli:
- 2 tbls cider vinegar
- 1/2 cup mint leaves (packed tightly)
- 1/2 cup picked basil leaves (packed tightly)
- 1 cup canola oil
- 1/2 cup olive oil
- 1/2 tsp minced garlic
- 3 egg yolks
- 1/2 cup dijon mustard
- 3/4 tbls sugar
- 1 1/2 tbls lemon juice
- salt and pepper to season
Using a wand blender with the tall cup accessory, add the egg yolks, mustard, sugar, lemon juice, cider vinegar and minced garlic. Process for a couple of seconds and then while the motor is running slowly add the olive and the canola oil until fully incorporated.
Next, remove all but ½ a cup of the mayonnaise then add the basil and mint leaves. Process with the wand blender so the herbs are minced through the ½ cup of mayonnaise. In a mixing bowl add all together and season with salt and pepper to taste.
Ingredients for final lamb dish:
- Olive Oil
- beetroot relish
- 1 packet of rocket
- 5 baby lamb racks
- 2 large eggplant
- mint and basil aioli
- salt and pepper to taste
Take the eggplant and cut into 1cm rounds. Lightly oil, season with salt and pepper then either grill on a char grill or using a cast iron skillet cook until golden on either side. Remove and hold.
Next season the lamb racks liberally with salt and fresh black pepper. Sear in a sauté pan or skillet then place in hot oven on a roasting tray and cook how you like them. For a medium doneness cook 10-15 minutes.
Once cooked remove and rest (in a warm place) for at least 10 minutes.
Once the lamb has rested, warm up the cooked eggplant rounds and place in the centre of each plate. Next slice the lamb racks into individual chops or double chops. Arrange on the eggplant. Add a couple of rocket leaves then garnish with the beetroot relish and mint basil aioli.
Thanks for a great recipe Al.
Image: monkeycat! on Flickr